Recipe detail

Vegetarian dishes Stuffed courgettes with almond salsa

14.7. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Other

Program steps

  • Preheating:
  • 195 °C

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Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 180 °C
ventilator icon 100 %
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Ingredients - number of portions - 4

Name Value Unit
courgettes 4 pcs
cherry tomatoes 100 g
garlic 2 pcs
grana padano 50 g
panko breadcrumbs 70 g
chicken eggs 1 pcs
lemon juice 1 pcs
parsley leaves 30 g
Olive oil 50 ml
almonds 40 g
ground black pepper 1 g
salt 1 g

Nutrition and allergens

Allergens: 1, 3, 8
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 188.5 kJ
Carbohydrate 15.6 g
Fat 9.7 g
Protein 8.2 g
Water 0 g


Cut courgettes lenghway and scoop out the flesh from centres, leaving about 1cm thick canoes. Put the flesh into sieve and squeeze out as much juice as possible. Transfer it into a bowl and mix with panko, grana padano-finely grated, egg, garlic and cherry tomatoes. Season with salt and pepper.
Make salsa mixing together almonds with olive oil, lemon juice, lemon zest and chopped parsley. Add half of the salsa into courgette mixture and stir well.
Spread courgette canoes cut side up on a tray and fill them up with prepared mixture.
Put them in a preheated oven and bake for about 15 minutes until soft and golden brown.
When done cool down slightly and serve warm drizzled with left over salsa as a starter or main course with mixed salad.

Recommended accessories

Vision Bake